Many things change and modify the way a hydrocolloid substance reacts. Factors added to hydrocolloid mixtures, such as water depending on the amount, can result in a gel or liquid substance. When heat is added or removed, the physical behavior of the hydrocolloid mixture changes. They can thicken in low doses to form a gel substance, some can be used as emulsifiers and others can also be used as whipping agents to create foams. When a hydrocolloid is dissolved in water, the water comes together and is attracted to the sugar units, forming a movement-restricted layer of water. It is this ability to organize and control water that gives hydrocolloids their ability to thicken and gel. With the exception of gelatin which is a protein, hydrocolloids are polysaccharides (fats) and/or complex sugars (carbohydrates). Another interesting thing is that hydrocolloids come in all three nutrient forms. The properties of any hydrocolloid are based on its physical structure (the sugars produced from it) and its chemical properties: size, charge and